In a food processor, combine the kale, basil, and salt. Pulse 10 to 12 times, until the kale leaves are finely chopped. With the motor running, drizzle in the olive oil. Scrape down the sides of the processor. Add the walnuts and garlic and process again. Add the cheese and pulse to combine. Set aside and start on your Paleasagna.

Paleasagna Directions:

In a large skillet or sauce pan, heat 1 tablespoon of olive oil and add the diced onions. Saute on medium-high until softened, about 5 minutes. Add the ground turkey, ground beef, canned tomato and tomato paste, spices, salt, pepper, and crushed garlic. Continue to cook all ingredients until the meat is cooked through. Set aside.

Preheat oven to 375 degrees. Lightly grease the bottom of a 13 x 9 Pyrex glass baking dish. Place a layer of zucchini rounds evenly across the bottom, making a sort of liner.

Add a layer of turkey-beef-tomato sauce on top of the zucchini. Top that with some of the kale and yogurt mixture, then dot with Kale Pesto, as shown above. Continue with this layering process until you have used all of your ingredients.

Top the entire dish with more shredded cheese, if desired.

Bake for 45 to 60 minutes. Remove from oven and allow to sit for 10 minutes before serving.

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What Runs Lori?

From overweight to underweight.
Eating disorder to healthy thinking.
Depressed to centered and happy.
Vegan to Paleo.
Cardio queen to weight lifting hero.
I've experienced the spectrum and enjoying blogging about it all!